Chicken shares at Indigo House
Here at Indigo House I’m going back to being a chicken farmer! I’m starting with a batch of 75 Jumbo Cross Rock meat bird chicks. We have had nothing but delicious success with this variety of broiler since we first…
Leni’s Hummus
Specially for Chris – here’s my recipe for basic hummus. It’s more a guide than strict amounts but that’s how I most often cook. I see at the store that one can buy ready-made hummus with lots of different…
“It Takes a World to Make a Meal: The Human Costs of Feeding Virginia’s Elites”, a talk at VCU
On Wednesday Feb 5 I gave a talk “It Takes a World to Make a Meal: The Human Costs of Feeding Virginia’s Elites.” at the VCU Tompkins-McCaw Library for Health Sciences in Richmond in conjunction with the traveling National Library…
Dear Friends of Indigo House
Heading into 2020 I want to thank all of my friends and supporters and I’ve had an inspiration. Over the seasons of this New Year I want to share with you some of my favorite recipes (some historic – some…
Monticello Hearth Cooking at the Heritage Harvest Festival 2016
This coming Friday (Sept 9th) culinary historian Michael Twitty will join me at the Monticello kitchen hearth for a celebration of enslaved cooks Edith Fossett and Frances Hern; their skills and their lives. We will prepare a menu of recipes…
Roasting Garlic for our summer eating
Once in the spring and then once again in the fall I buy a big mesh tube of garlic heads and roast those suckers all on the same day for my quart of roasted garlic that lives in my fridge…
